Gingerbread Bundt Cake

It is not often I take on a recipe like this.  From scratch, more than 10 ingredients, definitely not a KTC recipe.

I promise you there is nothing difficult about this recipe and it truly is delicious with all the flavors of Christmas mixed in there.

Gingerbread Bundt Cake
Adapted From Smitten Kitchen

Ingredients
1 cup stout beer, I used Left Hand Nitro Stout
1 cup molasses
1/2 tsp baking soda
2 cups flour
1 1/2 tsp baking powder
2 tbsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
3 eggs
1 cup brown sugar, packed
1 cup sugar
3/4 cup vegetable oil
powdered sugar for dusting

1. Preheat oven to 350. Generously butter and flour a bundt pan, knock out the excess flour.
2. Bring stout and molasses to a boil in a saucepan. Remove from heat and stir in baking soda. Cool to room temperature.
3. Mix flour, baking powder, and spices in a large mixing bowl.  In a separate bowl mix oil and sugars. Then whisk in oil and molasses mixture. Combine wet and dry ingredients.
4. Pour batter into prepared pan, bang on the counter a few times to release air bubbles. Bake 50 minutes, until toothpick comes out with just a few crumbs. Cool cake 5 minutes before removing from pan.
5. Dust cooled cake with powdered sugar. Enjoy!

This cake goes perfectly with a cup of tea.  You can also eat it for breakfast like I have been doing for the passed few days!

I wish you all a happy new year! I'll be back here in 2015.